Chapter 13Food Safety Regulations

and Standards

The FDA Food Code

The FDA Food Code Outlines federal

recommendations for food safety regulations for the foodservice industry

Based on input from the Conference for Food Protection (CFP)

Although FDA recommends adoption by each state, it cannot require it

13-2

U.S. Regulatory System for Food: State and Local

State and Local Control Most food regulations are

written at the state level

Each state decides whether to adopt the FDA Food Code or some modified form of it

State regulations may be enforced by state or local (city or county) regulatory authorities

Health inspectors from city, county, or state health departments conduct foodservice inspections in most states

13-3

The Inspection Process

Foodservice Inspections Required for all operations

Lets an operation know if it is meeting minimum food safety standards

Often based on the 5 CDC risk factors and the FDA public health interventions

13-4

FDA Risk Designations

Risk Designations for Evaluating Establishments Priority items

Prevent, eliminate, or reduce hazards (e.g., handwashing)

Priority foundation items

Support priority items (e.g., soap at a handwashing station)

Core items

Relate to general sanitation and maintenance, (e.g., keeping equipment repaired)

13-5

The Inspection Process: Guidelines

Inspection Guidelines Ask for Identification Cooperate with the inspector Take notes Keep the relationship

professional Be prepared to provide

requested records Discuss violations and time

frames for correction Act on all deficiencies noted in

the report

13-6

Closure

An inspector may close an operation when there is: Significant lack of refrigeration

Backup of sewage into the facility

Emergency, such as a fire or flood

Significant pest infestation

Long interruption of electrical or water service

Clear evidence of a foodborne- illness outbreak

13-7

Self-Inspections

Well-managed operations: Perform continuous self-

inspections Consider regular inspections

only a supplement to self-inspections

The benefits of self-inspections: Safer food Improved food quality Cleaner environment for

employees and customers Higher inspection scores

13-8